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Tasty Chicken Wraps

Tasty Chicken Wraps

with Potato Wedges Cucumber Salad

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For a recipe that delivers on flavour and speed, this simple but delicious dish comes out on top. Quick, delicious, and a brilliant thing to cook with the kids sous-cheffing by your side, these chicken wraps are guaranteed to score big points with your family. Serve everything up at the table and let everyone to assemble their own wraps. Fast family food at its finest!

Allergens:MilkCereals containing gluten

Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the conflict in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.

Preparation Time35 minutes
Difficulty levelMedium
serving amount
Ingredientsarrow down iconarrow down icon
serving amount

280 grams

Diced Chicken Breast

½ pot(s)

Central American Style Spice Mix

1 sachet


1 unit(s)


1 bag(s)

Lambs Lettuce and Bulls Blood Mix

½ unit(s)


½ pack(s)

Soured Cream


4 unit(s)

Super Soft Tortilla with Whole Wheat

(ContainsCereals containing gluten)

1 pack(s)


Not included in your delivery

1 tbsp

Olive Oil

Nutritional information
Nutritional informationarrow down iconarrow down icon
per serving
per 100g
Energy (kJ)3163 kJ
Energy (kcal)756 kcal
Fat21.0 g
of which saturates8.0 g
Carbohydrate93 g
of which sugars12.0 g
Protein47 g
Salt2.0 g
Always refer to the product label for the most accurate ingredient and allergen information.
Utensilsarrow down iconarrow down icon
Aluminum Foil
Baking Tray
Cutting board
Mixing Bowl
Large Bowl
Frying Pan
Instructionsarrow up iconarrow up icon
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Preheat your oven to 220°C. Chop the potato (no need to peel) into wedges about the size of your index finger. Put your wedges on a lined baking tray, season with a pinch of salt and a good grind of black pepper. Drizzle over enough oil to coat your wedges, mix well and roast on the top shelf of your oven until golden and crispy, 25-30 mins. Turn halfway through cooking.


Put the chicken in a mixing bowl and add a pinch of salt, a good grind of pepper, the Central American spice mix, half the honey and half the lime juice. Give everything a good stir to make sure the chicken is coated and leave to one side.


Pop the baby leaves in a large bowl. Remove both ends from the cucumber, halve lengthways, then slice into thin half moons. Add the cucumber to the peashoots, or keep them separate if your kids don't like both together! In a small bowl, combine the remaining lime juice and honey with the olive oil (amount specified in the ingredient list) and add a pinch of salt and pepper. This is your salad dressing (you can dress the salad later).


Heat a drizzle of oil in a frying pan on medium-high heat, once hot add the chicken to the pan. TIP: Do this in batches if your pan is small as you need to fry the chicken, not stew it! Cook, stirring, until browned and cooked through, 4-6 mins. TIP: The chicken is cooked when it is no longer pink in the middle. When your chicken is cooked, put it in another large bowl.


Pop the sour cream into another small bowl. Put the tortillas on another lined baking tray and place on the middle shelf of in your oven to warm through for a few minutes while you put your bowls of salad, chicken, sour cream and salad dressing on your table, along with a big bowl of wedges.


Assemble everything at the table. Fill your wraps with a little bit of sour cream, chicken and salad. Serve with the wedges and remaining salad as an accompaniment - dressing optional of course. Enjoy!